These chips are great on their own, and even better served with a yummy dip! In Ayurveda, springtime is kapha season, a time when excess mucus can easily form and collect in the body, so using a non-dairy yogurt is recommended. Vegetables like cabbage that are part of the brassica family (other members include cauliflower and broccoli) are helpful for dispelling excess kapha energy from the body.
Prep time: 20m | Cook time: 2h | Total time: 2h 20m
1 medium green cabbage (savoy variety works great)
6 oz. plain coconut yogurt (or other preferably non-dairy plain yogurt)*
1/4 t. ground cardamom
Pre-heat oven to 200 degrees.
Peel away each individual leaf of the cabbage. After washing, dry well and cut each leaf into quarters, removing any ribs from the inner leaves. Brush each leaf lightly with olive oil, and sprinkle on salt and pepper. Place on baking sheets either lined with wire racks or parchment paper. Bake in the oven for 2-2.5 hours, until chips are crisp. Let them cool before serving.
Meanwhile, prepare yogurt by mixing it with cardamom and salt to taste. Chill until ready to serve.
Store extra chips in an airtight container.
Be sure to pick a coconut (or other yogurt) that is low in sugar. Coconut Grove brand yogurt (plain variety) seems to have the lowest sugar content of any I've found and is available at many Whole Foods Market locations.